Yield: two dozen 1½ to 2-inch squares
from The Best Recipe
Crust Filling
1¾ c all-purpose flour 4 large eggs, beaten lightly
2/3 c confectioner's sugar, plus extra to decorate finished bars 1-1/3 c granulated sugar
¼ c cornstarch 3 T all-purpose flour
¾ tsp salt 2 tsp finely grated zest from 2 large lemons
12 T (¾ c) unsalted butter, softened 2/3 c juice from 3 to 4 large lemons, strained
1/3 c whole milk
1/8 tsp salt

FOR THE CRUST

THE FILLING

It is important to have the filling ready to pour into the crust when the crust comes out of the oven.